Best Eggplant Risotto Recipes

RISOTTO WITH EGGPLANT AND TOMATOES

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil the foil. Cut the eggplant in half lengthwise, and with the tip of your knife, make an incision down the middle of the cut sides that goes just about down to, but not through, the skin. Lay the eggplants on the baking sheet, cut side down, and place in the oven for 20 minutes, or until the skin has shriveled and the eggplants are beginning to collapse. Remove from the heat and allow to cool until you can handle them, then dice and set aside.
• Heat 1 tablespoon of the olive oil in a large, wide skillet and add the onion. Cook, stirring often, until it is tender, about 5 minutes, and add the garlic. Cook, stirring, until the mixture is fragrant, about 30 seconds, then stir in the tomatoes, thyme, diced eggplant and salt to taste. Cook, stirring often, until the tomatoes have cooked down and smell fragrant and the eggplant is thoroughly tender, 10 to 15 minutes. Taste and adjust seasoning. Set aside.
• Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the remaining olive oil over medium heat in a wide, heavy skillet or saucepan. Pour in the rice and stir just until the grains separate and begin to sizzle. Add the wine and stir until it is no longer visible. Stir in the tomato and eggplant mixture and cook, stirring, for about a minute, until the mixture is well combined and sizzling.
• Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Stir often, and when you see that the stock has been absorbed by the rice, add another ladleful. The rice will be cooked through but still chewy after 20 to 25 minutes of adding the stock in increments and stirring. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust salt.
• . Add another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away.

GRILLED EGGPLANT RISOTTO

Steps:

• Light a grill.
• Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly.
• Halve the eggplant lengthwise and scoop the pulp into a blender; puree until creamy.
• In a large saucepan, melt the butter in the remaining 2 tablespoons of oil.
• Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes.
• Add the wine and cook until it is absorbed.
• Add the vegetable stock with crushed red pepper flakes, 1/2 cup at a time; stir constantly until it is absorbed before adding more.
• Cook until the rice is al dente, 20 minutes total.
• Stir in the eggplant puree and the cream and season with salt and pepper.
• Stir in the parsley and scallions.
• Spoon the risotto into bowls, sprinkle with sumac and serve.

EGGPLANT RISOTTO WITH TOMATOES AND BASIL

Steps:

• 1. In large skillet, heat 3 tbs of olive oil. Add diced eggplant and cook over moderatly high heat stirring occasionally until browned all over, about 10 min. Add chopped garlic season with salt and cook stirring until fragrant, about 1 min longer. Remove skillet from heat 2. In a medium saucepan, bring the chicken stock to a simmer. In a large sauce pan heat remaining 1tbs of olive oil. Add chopped onion and cook over moderate heat sitrring occasionally until softened about 5 min. Add all but 1/4 cup of chopped tomatoes and cook stirring until softened about 3 min. Add the rice and cook until thoroughly coated about 2 min 3. Add 1 cup of the hot stock to the rice and cook, stirring, until stock is nearly absorbed. About 3 min. Continue adding stock 1 cup at a time stirring until it is absorbed between additions. Risoto is done when the rice is aldente and suspended in a creamy liquid about 25 min total

EGGPLANT RISOTTO

Steps:

• Combine 1 quart of cold water and 2 tablespoons of salt in a large bowl. Add the diced eggplant and let soak for 30 minutes. Drain well in a colander. In a large saute pan, heat 1/3 cup of the olive oil over medium-high heat until very hot, and add the drained eggplant. If your saute pan is not big enough to hold all the eggplant in one layer, do this step in more than one batch. Cook the eggplant until well browned and tender, 8 to 10 minutes. Stir often during the last half of cooking, and reduce the heat as needed to keep the eggplant from burning. Transfer to a dish and set aside. In a small saucepan, bring the chicken stock to a simmer. Combine 2 tablespoons of oil, the shallots, garlic and anchovies in a 3 quart, heavy-bottomed saucepan or skillet. Place over medium heat and stir to cook, without coloring, about 2 minutes. Add the rice, and 1 teaspoon of salt, and stir with a wooden spoon until the rice is coated with the oil. Add the wine and bring to a boil over medium high heat; cook the rice, stirring constantly, until it absorbs the wine. Ladle 1/2 cup of the simmering broth into the saucepan and stir until absorbed. Continue with the rest of the broth, adding a 1/2 cup at a time and letting each addition become absorbed completely into the rice before adding more liquid. The constant stirring allows the rice to release its starch into the cooking liquid, resulting in the characteristic risotto creaminess. Count on approximately 20 to 25 minutes for the rice to be cooked al dente. Fold in the eggplant and cook until heated through, about 30 seconds. Add the mint, swirl in the butter and half the cheese,and season with a 1/2 teaspoon of salt and pepper. Spoon the risotto onto a warm platter or individual bowls, sprinkle with the remaining pecorino, and serve immediately.